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Ingredients14 h 55 m servings 254 cals
Original recipe yields 12 servings
- Combine water, 2 cups maple syrup, and salt in a large pot; stir until brine is evenly combined, about 2 minutes. Add pork butt to brine; refrigerate for 2 hours 45 minutes.
- Soak wood chips in a bowl of warm water while pork is brining.
- Drain wood chips and place in the smoker. Place grill rack on top. Remove pork from brine and place on grill rack in smoker, discarding brine.
- Turn smoker temperature to 280 degrees F (138 degrees C). Combine apple cider vinegar and 1/4 cup maple syrup in a clean spray bottle.
- Cook pork in the smoker, spraying every 45 minutes with vinegar spray, until internal temperature of pork reaches 195 degrees F (90 degrees C) to 200 degrees F (93 degrees C), about 12 hours. Transfer pork to a cutting board and slice or shred.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of brine ingredients, contributing to the sodium. The actual amount of brine consumed will vary.
Per Serving: 254 calories; 5.8 g fat; 39.8 g carbohydrates; 10.8 g protein; 34 mg cholesterol; 7629 mg sodium. Full nutrition
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